A FRIDGE FULL OF FOOD...

Crockpot Chili Stew

I was looking for a crockpot meal yesterday so I wouldn't have to spend much time in the kitchen and was trying to use up some ground beef and vegetables from the fridge, and beans and seasoning packets from the pantry when I came up with this idea, sort of a cross between chili and stew using ground beef, pinto beans, our CSA veggies, and a few potatoes.  Seasoned like chili it was a little "lighter" than chili but a little "heavier" than vegetable soup.  Gene and I both liked it; we'll be making it again, more often as cooler weather moves in. 

Summer Family Birthday Party: Bratwursts in the Crockpot

Not only did we have a fun summer family bday party, honoring (boy) Jordan, Sydney, and Kaylee (who wasn't able to come--we miss you, girlie!) we made up a new recipe.  Usually bratwursts and grills go together but for a variety of reasons it just wasn't an option this time so we fired up the crockpot instead.  I've made hot dogs in the crockpot (beef broth instead of water) for work things so I knew it would work but I didn't realize just how well. One of the yummy side effects of the crockpot was how tender the brats ended up coming out.  Deliciously tender.  Amazingly tender.  Plus, in the last few cooking hours, I added a sliced onion, red pepper, and banana pepper to the mix and they became one of our favorite toppings.

I worked right before the party so the Price Cutter bakery at Republic Road and National had to step up to the plate with cakes. These were adorable (and very reasonably priced) "Fancy Baby Doubles", an eight inch layer topped with a six inch layer. Plenty of cake to serve everyone plus small enough to be able to get individually designed boy and girl cakes, one in chocolate and one in vanilla. We all loved them. I've really been impressed with Price Cutter's bakery the last few years. They've got a great staff of talented and versatile decorators.  The kids happily shared their cakes and still had leftovers to take home.

Coconut Sauteed Dry Scallops with Fried Rice

One of my favorite recipes, this dish competes with restaurant dishes because of the quality of the scallops.  "Wet" scallops, commonly found in grocery stores are treated with phosphates which leave a slimy texture and off taste which is all but impossible to remove.  "Dry" scallops like those served in restaurants are not chemically treated and have the meaty texture and clear sweet taste that makes me love scallops. (To order, check out an Alaskan company, Fish Ex.)
 

I also used coconut oil in this recipe which imparts a slight sweetness to the scallops without overpowering them in any way. Though controversial, coconut oil is being studied and many benefits are coming out about this possibly maligned oil.